Instant Pot Carrot Ginger Soup {Vegan}
This Instant Pot Carrot Ginger Soup is a quick and easy vegan soup recipe made with creamy coconut milk that's super nutritious!
Servings: 6 servings
Calories: 244kcal
Ingredients
- 1 tbsp olive or coconut oil
- 2 lbs carrots, peeled and chopped (about 8-10 carrots)
- 3 yellow onions, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp orange zest
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup vegetable broth
- 1 (400mL) can full-fat coconut milk
- Chopped chives, for garnish
Instructions
- Add everything except for chives to Instant Pot in the order in which they are listed. Place lid on Instant Pot and make sure the valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure, then pressure cook for 3 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
- Puree mixture with an immersion blender, then serve among bowls with chives or parsley as garnish. Serve and enjoy!
Video
Notes
Make the soup nice and creamy by using an immersion blender or a Vitamix.
If you don’t have any fresh ginger, use ground ginger powder instead.
Store this soup in the fridge for 3-5 days. Reheat on the stove over low heat or in the microwave.
You can freeze this soup for up to 3 months, just keep in mind it won’t have the same texture after defrosting.
Nutrition
Calories: 244kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13700IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.4mg